Taiwanese Beef Noodle Soup

Ingredients

• 10 ounces beef chuck, cut into 1-inch pieces
• 1 tablespoon neutral oil
• 1/2 onion, sliced
• 3 garlic cloves, smashed
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon five-spice powder
• 3 cups beef stock
• 6 ounces wheat noodles
• 2 baby bok choy
• 2 tablespoons pickled mustard greens
• 2 scallions, sliced

Steps

1. Heat the oil in a saucepan over medium-high heat. Brown the beef for 4 minutes, then add onion and garlic and cook for 2 minutes.
2. Stir in tomato paste, soy sauces, and five-spice. Add stock, bring to a simmer, cover, and cook for 40 to 45 minutes until the beef is tender and reaches 145°F or higher.
3. Cook noodles in a separate pot according to package directions. Blanch bok choy in the final minute, then drain.
4. Taste the broth and add a splash of water or soy sauce if needed. Slice or shred the tender beef.
5. Divide noodles and bok choy between bowls. Ladle over broth and beef, then finish with mustard greens and scallions.

Allergen note: Contains gluten, soy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.